Category Archives: Techniques

Before my teenage vegetarian years I used to eat chicken schnitzel all the time. Most American families have “Pizza Night” or “Chinese Night”, and of course we had those also but the best dinner was “Schnitzel Night”. The dish was Breaded Schnitzel, mashed potatoes and of course Israeli Salad. The mashed potatoes and the salad I will get back to another day but today it’s alllllll about the Schnitzel.

There are so many different ingredients people use to bread food- anything from regular Bread Crumbs to chopped nuts and potato chips. Here is my favorite recipe:

Chicken Schnitzel Recipe:

Paprika, garlic, salt, pepper and parsley to taste (if you rather not season it then make sure to buy SEASONED style Panko)

oil for frying

Mustard and/or Ketchup

1. Put flour in a shallow bowl.
2. Beat eggs in a second shallow bowl.
3. Mix Panko bread crumbs with spices in a third shallow bowl.
4. Beat chicken breasts to flatten. Dip chicken in flour, shaking off excess. Then dip in eggs, shaking off excess. Then dip in seasoned crumbs.
5. Heat oil in a large frying pan over medium heat.
6. Fry chicken in hot oil on both sides. Fry for 1-2 minutes per side or until golden brown. Serve with mustard/ketchup.

Tips:

1. The key to good schnitzel is knowing just how long to fry. Make sure the meat is white (not pink) but be careful not to overcook it because it will become too dry.

2. Freshly fried schnitzel tastes best, so fry them just before serving if possible.

FOOD FOR THOUGHT:

“Eating is really one of you indoor sports, you play three times a day, and it’s well worthwhile to make the game as pleasant as possible.”

I cannot begin to explain how important knife skills are in the kitchen!

For those of you who are just starting to take an interest in cooking or those who have been cooking for years but have never learned basic knife skills then check out this website. I found it to be extremely informative and the pictures help a lot.

Trust me; it’s not fun attempting to cut sushi with a dull knife. You will end up with torn seaweed/nori and a mush of rice. Most importantly keep in mind that a dull knife is even more dangerous than a sharp knife.

Even if you know how to use a knife properly and are familiar with the different cuts you might still learn a lot from that link.

There are many different cuts and techniques you will be using every single time you cook. Some of the specialty cuts are used less often and are a bit difficult but if you use the right knife and practice a lot then you will get it perfect in no time.

Here is a great PICO DE GALLO SALSA recipe so you practice your knife skills:

Ingredients:

2 Tomatoes (concasse-chopped small without peel)

½ scallions-small dice

1 large garlic clove finely minced

½ Jalapeno very finely diced and remove seeds

½ lime juice

1 tsp minced cilantro

½ red onion small dice

½ tsp ground cumin

1 tbs. extra virgin olive oil

2 oz tomato juice

Salt and Pepper TT (to taste)

Technique Tip:

~ To easily remove tomato peel just Blanch and Shock the tomatoes: Put tomatoes in boiling water for about 30 seconds and then remove and place in a bowl with ice water. The peel should come right off.

Serve the prepared salsa with Tortilla Chips… You can go for the ordinary chips or try out something different:

Herr’s Adds a New Addition to the Tortilla Family which is Kosher certified by the Orthodox Union and Dairy.

“There are three sides of every Herr’s Sesame Rice Tortilla Chip. But any way you look at it, it’s the perfect snack. The Sesame Side – Sesame seeds have been harvested for their crunchy goodness since 900 B.C. And no wonder, they’re naturally rich in copper, calcium, magnesium, iron and of course, taste. The Brown Rice Side – The healthier alternative to processed white rice, brown rice retains its natural nutrients and is a high-fiber, high-flavor, highly satisfying food. The Herr’s Side – Blended, cooked and packed daily from select natural ingredients”